Pear Tart Recipe

This pretty pastry from Kathryn Rogers of Suisun City, California looks like it came from a fancy bakery. "My sister-in-law brought this fruity dessert to dinner one night, and we all went back for seconds. It is truly scrumptious," says Kathryn.

Nutritional Facts

Directions

In a small bowl, beat butter and 1/2 cup of sugar for 2 minutes or until crumbly. Beat in flour and nuts. Press onto the bottom and up the sides of a 9-in. fluted tart pan with a removable bottom coated with cooking spray.

In another bowl, beat cream cheese until smooth. Beat in 1/4 cup sugar, egg and vanilla; spread over the crust. Arrange pears over cream cheese mixture. Combine the cinnamon and remaining sugar; sprinkle over pears.

Bake at 425° for 10 minutes. Reduce heat to 350°; bake 15-20 minutes longer or until filling is set and a thermometer reads 160°. Cool for 1 hour on a wire rack. Refrigerate for at least 2 hours before serving. Remove sides of pan and slice.Yield: 12 servings.

Originally published as Pear Tart in Taste of Home
February/March 2003, p47

"This is an excellent, not too difficult, lighter, delicious dessert! I just love it.... And it tastes so much better than you would initially imagine. The crust is so good, not too rich, the cheese layer just perfect & not too thick, the pears are the perfect ending. I have used canned peaches with great results too. The Germans were very impressed with it, so it's worth it to make again."